Caramel Banana Coffee Cake
Serves: Serves 8 to 10
This dense, moist coffee cake is cooked upside down and inverted to reveal a glistening layer of caramel, while the cake itself is aromatic with freshly ground coffee and organic bananas. Try this recipe with Equal Exchange Peru coffee beans. The fruity, tropical flavor and medium-roast characteristics mesh perfectly.
For the caramel:
- 4 tablespoons butter Add to list
- 3/4 cup organic brown sugar Add to list
- 1 teaspoon rum (optional) Add to list
For the cake:
- 3/4 cup softened butter Add to list
- 1 1/4 cups organic brown sugar Add to list
- 3 eggs Add to list
- 4 ripe organic bananas, mashed Add to list
- 1 teaspoon vanilla extract Add to list
- 2 tablespoons finely ground Equal Exchange coffee beans Add to list
- 3 cups flour Add to list
- 1 1/2 teaspoons baking soda Add to list
- 1 teaspoon baking powder Add to list
- 1 teaspoon salt Add to list
To make caramel:
In the bottom of a 9-inch spring form or deep cake pan, spread the butter and brown sugar evenly and sprinkle with the rum.
To make cake:
Cream butter and sugar together. Add 1 egg at a time, beating until smooth. Blend in mashed bananas, vanilla and coffee.
In second bowl, stir flour with baking soda, baking powder and salt. Add to banana mixture, stirring only to moisten.
Turn the batter into the caramel-coated pan and spread it evenly. Cook at 350° F for about 35 to 45 minutes, or until a skewer inserted in the center comes out clean.
Let the cake rest for about 1 minute, then invert it onto a serving platter.
Read our Grocery Merchandiser's notes from Peru about Equal Exchange's Fair Trade coffees
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